Herb oil

Herb oil

By
From
Marque
Makes
150 millilitres
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Bring a large pot of salted water to the boil. Pick the leaves from the herbs. Blanch the herbs for 1 minute in boiling salted water and refresh in iced water. Remove from the iced water and squeeze out all excess water. Dry well on paper towel. Place the blanched herbs in a Pacojet beaker. Pour in 100 millilitres extra virgin olive oil and 100 millilitres vegetable oil and freeze until solid. Churn the herbs and oil in the Pacojet, then push the frozen purée down and refreeze. Repeat this process twice more in order to produce a very fine frozen purée.
  2. Hang the frozen herb oil in coffee filter paper at room temperature and collect the oil that passes through. There may be a little water at the bottom of the oil. Decant the oil from the water and store until required.

Note

  • This method works very well with any soft herb, such as dill, rocket, basil or parsley.
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